Ingredients
12
12 servings
- •3 cups all-purpose flour
- •1.5 cups white sugar
- •2 teaspoons baking soda
- •0.25 teaspoon salt
- •1 (20 ounce) can crushed pineapple with juice
- •2 eggs
- •0.75 cup white sugar
- •0.75 cup evaporated milk
- •0.5 cup margarine
- •1 cup chopped pecans
- •1.5 cups flaked coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Make the cake: In a large bowl, sift together flour, sugar, baking soda, and salt. Add pineapple with juice and eggs. Mix at low speed until well blended. and pour batter into the prepared pan.
- Bake in the preheated oven until a tester comes out clean, 30 to 35 minutes.
- While the cake is baking, make the topping: In a saucepan, combine sugar, milk, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and mix to combine. Remove from the heat.
- Remove cake from the oven. Immediately pour topping over the hot cake and spread to cover the surface.
Nutritional Facts
Per 12 servings
- Calories: 492
- Carbohydrate: 77g
- Fat: 19g
- Fiber: 3g
- Protein: 7g
- Sugar: 50g
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